If you’re wondering how to cook quinoa that’s fluffy without it coming out soggy and flat — keep reading. All you need are a saucepan and a handful of ingredients.
Body Ecology tip: Soak quinoa and other grain-like seeds in water with a teaspoon of InnergyBiotic for 48 hours to make them easy to digest.
- 1 cup quinoa
- 2 cups water
- 1 pinch Celtic sea salt
1. Rinse quinoa for several minutes in a strainer.
2. Place water and salt in a saucepan and bring to a rapid
3. Add quinoa, reduce heat, cover, and simmer until all the
water is absorbed and the grains become translucent
and pop open (15 to 25 minutes).
Variation: For a rich, nutty flavor, toast quinoa (with or
without organic, unrefined oil) in a skillet, stirring constantly,
before adding to the water.
Once you’ve mastered quinoa, we suggest enjoying it by practicing the Body Ecology Principle of 80/20. This means 80 percent of the food on your plate should be land and/or ocean vegetables.
The remaining 20 percent can be:
- Animal protein, such as poultry or fish.
- A grain-like seed (such as quinoa) or a combination of grain-like seeds.
- A starchy vegetable or combination of starchy vegetables, such as red potatoes and corn.
Also, make your final meal for the day vegetarian. Why? Because your digestive tract begins to slow as the sun sets, so complex meals that are hard to digest aren’t your best bet. Eat an early, light, vegetarian dinner.
If you’ve had a busy day, it won’t be long before you’ll want to prepare for a rejuvenating night of rest. You’ll sleep better and awaken refreshed if your last meal is 80-percent vegetables (from the land and ocean), cultured vegetables, and a gluten-free, grain-like seed, like quinoa, millet, buckwheat, or amaranth.
You can try two more tasty grain-like seeds — buckwheat and amaranth — in our stuffed zucchini boats recipe.